Today it is my 1. time I take part in a blog event. Incidentallly I stumpleupon the blog of 1 x umrühren bitte and the idea to bake asomething with lemon was a stimulation for me to page through all of my baking books and magazines. There I´ve found this cake that looks quite delicious. Although my cake become a bit skew-whiff it tasted wonderful. My guinea-pigs for eating my baked stuff asked me if I've put some applesauce in. I was astonished that they took it for apple sauce after 5 lemons.

Stir butter with sugar, vanilla sugar and a dash of salt. Add eggs one by one and stir continously. Mix flour with baking powder and fold in alternately with milk.

Flatten batter in the springform and bake in ahot stove ( hot air 150°C) and bake about 25 minutes.

Separate eggyolks of the 3 eggs from the eggwhite. Put eggyolks in the refrigerator. Beat eggwhite with a dash of salt until stiff and in the same time ripple the sugar into the eggwhite. Spread stiff eggwhite undulated on the cake and bake further 15-20 minutes. Let cake cool off.

Press for the lemoncurd lemons and measure 200 ml. If it is not enough add some water. Boil juice with 1/4 l water, 150g sugar and 1 tblsp. butter and stir until sugar has dissolved. Mix cornstarch with 6 tblsp. waterand stir it in the juice and simmer for 3-4 minutes. Let it cool down for a while. Mix 2 Tblsp. lemoncurd with eggyolks and put all into the rest of the lemoncurd.

Cut cake two times horizontally. Spread half of lemoncurd on the first layer and cover it with the second layer. Spread the rest of lemoncurd on the second layer and cover it with the third layer with meringue.

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